Tao Ying, Jianheng Zheng, Juntao Kan, Wenyun Li, Kun Xue, Jun Du, Yuwei Liu, Gengsheng He
School of Public Health, Key Laboratory of Public Health Safety of the Ministry of Education, Fudan University, 130 Dong'an Road, Shanghai, 200032, China. Nutrilite Health Institute, Shanghai, China. School of Public Health, Key Laboratory of Public Health Safety of the Ministry of Education, Fudan University, 130 Dong'an Road, Shanghai, 200032, China. ywliu@fudan.edu.cn. School of Public Health, Key Laboratory of Public Health Safety of the Ministry of Education, Fudan University, 130 Dong'an Road, Shanghai, 200032, China. gshe@shmu.edu.cn.
Eva Guillamón, Ana García-Lafuente, Miguel Lozano, Matilde D'Arrigo, Mauricio A Rostagno, Ana Villares, José Alfredo Martínez
Centro para la Calidad de los Alimentos, Instituto Nacional de Investigación Y Tecnología Agraria y Alimentaria, Campus Universitario Duques de Soria 42004 Soria, Spain. eva@inia.es
Javier Jerez-Roig, Joanne Booth, Dawn A Skelton, Maria Giné-Garriga, Sebastien F M Chastin, Suzanne Hagen
Research group on Methodology, Methods, Models and Outcomes of Health and Social Sciences (M3O). Faculty of Health Sciences and Welfare. Centre for Health and Social Care Research (CESS), University of Vic-Central University of Catalonia (UVic-UCC), Vic, Spain. School of Health and Life Sciences, Glasgow Caledonian University, Glasgow, United Kingdom. Blanquerna Faculty of Psychology, Education and Sport Sciences, Ramon Llull University, Barcelona, Spain. Department of Sport and Movement Science, Ghent University, Ghent, Belgium. Nursing, Midwifery and Allied Health Professions Research Unit, Glasgow Caledonian University, Glasgow, United Kingdom.
Veronica Vega-Cabello, Maymona Al Hinai, Humberto Yévenes-Briones, Francisco Felix Caballero, Esther Lopez-García, Ana Baylin
Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autonoma de Madrid, Madrid, Spain; CIBERESP (CIBER of Epidemiology and Public Health), Instituto de Salud Carlos III, Madrid, Spain. Department of Nutritional Sciences, School of Public Health, University of Michigan, Ann Arbor, MI, United States; Department of Food Science and Human Nutrition, Sultan Qaboos University College of Agriculture and Marine Science, Muscat, Oman. Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autonoma de Madrid, Madrid, Spain; CIBERESP (CIBER of Epidemiology and Public Health), Instituto de Salud Carlos III, Madrid, Spain; IMDEA-Food Institute, CEI UAM+CSIC, Madrid, Spain. Department of Nutritional Sciences, School of Public Health, University of Michigan, Ann Arbor, MI, United States. Electronic address: abaylin@umich.edu.
Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, SE-412 96, Gothenburg, Sweden. Electronic address: moshen@genetics.ac.cn. Non-Communicable Disease Research Unit, South African Medical Research Council and University of Cape Town, Cape Town, South Africa.
Kaori Koiwai, Yukari Takemi, Fumi Hayashi, Hiromitsu Ogata, Saika Matsumoto, Keiko Ozawa, Priscila Pereira Machado, Carlos Augusto Monteiro
Nutrition Sciences, Graduate School of Kagawa Nutrition University, 3-9-21 Chiyoda, Sakado City, Saitama 350-0288, Japan. Nutrition Ecology, Kagawa Nutrition University, Sakado, Saitama, Japan. Health Sciences, Graduate School of Kagawa Nutrition University, Sakado, Saitama, Japan. Department of Food and Nutrition, Junior College of Kagawa Nutrition University, Toshima, Tokyo, Japan. Graduate Program in Nutrition in Public Health, School of Public Health, University of São Paulo, São Paulo, Brazil. Center for Epidemiological Research in Nutrition and Health, University of São Paulo, São Paulo, Brazil. Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil.
Matheus Lopes Cortes, José Andrade Louzado, Marcio Galvão Oliveira, Vanessa Moraes Bezerra, Sóstenes Mistro, Danielle Souto Medeiros, Daniela Arruda Soares, Kelle Oliveira Silva, Clávdia Nicolaevna Kochergin, Vivian Carla Honorato Dos Santos de Carvalho, Welma Wildes Amorim, Sotero Serrate Mengue
Multidisciplinary Health Institute, Federal University of Bahia, Rua Hormindo Barros, 58, Quadra 17, Lote 58, Bairro Candeias, Vitória da Conquista, 45029-094 Bahia, Brazil. Department of Natural Sciences, State University of Southwest of Bahia, Estrada Bem Querer, Km-04, 3293, Bairro Candeias, Vitória da Conquista, 45083-900 Bahia, Brazil. Post-Graduate Program in Epidemiology, School of Medicine, Federal University of Rio Grande do Sul, Rua Ramiro Barcelos, 2400, Bairro Santa Cecilia, 90035-002 Porto Alegre, Rio Grande do Sul, Brazil.
Adopting a diet high in ultra-processed foods, such as ham/sausage, instant noodles, ice cream, and carbonated beverages, may make an individual vulnerable to having type 2 diabetes.
Yoonkyoung Cho, Seaun Ryu, Rockli Kim, Min-Jeong Shin, Hannah Oh
Interdisciplinary Program in Precision Public Health, Department of Public Health Sciences, Graduate School of Korea University, Seoul, Republic of Korea. Interdisciplinary Program in Precision Public Health, Department of Public Health Sciences, Graduate School of Korea University, Seoul, Republic of Korea; Department of Health Policy and Management, Korea University, Seoul, Republic of Korea. Interdisciplinary Program in Precision Public Health, Department of Public Health Sciences, Graduate School of Korea University, Seoul, Republic of Korea; School of Biosystems and Biomedical Sciences, College of Health Science, Korea University, Seoul, Republic of Korea. Interdisciplinary Program in Precision Public Health, Department of Public Health Sciences, Graduate School of Korea University, Seoul, Republic of Korea; Department of Health Policy and Management, Korea University, Seoul, Republic of Korea. Electronic address: hannahoh@korea.ac.kr.
Lei Wang, Xiong-Fei Pan, Heather M Munro, Martha J Shrubsole, Danxia Yu
Division of Epidemiology, Department of Medicine, Vanderbilt University Medical Center, Nashville, TN 37203, USA. International Epidemiology Field Station, Vanderbilt University Medical Center, Nashville, TN 37203, USA. Division of Epidemiology, Department of Medicine, Vanderbilt University Medical Center, Nashville, TN 37203, USA; International Epidemiology Field Station, Vanderbilt University Medical Center, Nashville, TN 37203, USA. Division of Epidemiology, Department of Medicine, Vanderbilt University Medical Center, Nashville, TN 37203, USA. Electronic address: danxia.yu@vumc.org.
Devout consumption of processed red meat may facilitate the development of latent autoimmune diabetes in adults, especially in those who are genetically susceptible to the disease.
Josefin E Löfvenborg, Emma Ahlqvist, Lars Alfredsson, Tomas Andersson, Leif Groop, Tiinamaija Tuomi, Alicja Wolk, Sofia Carlsson
Institute of Environmental Medicine, Karolinska Institutet, Box 210, 171 77, Stockholm, Sweden. josefin.lofvenborg@ki.se. Department of Clinical Sciences, Lund University, Malmö, Sweden. Institute of Environmental Medicine, Karolinska Institutet, Box 210, 171 77, Stockholm, Sweden. Center for Occupational and Environmental Medicine, Stockholm County Council, Stockholm, Sweden. Institute for Molecular Medicine Finland (FIMM), University of Helsinki, Helsinki, Finland. Division of Endocrinology, Abdominal Centre, Helsinki University Hospital, Helsinki, Finland. Folkhälsan Research Center, Helsinki, Finland.
Welch Center for Prevention, Epidemiology, and Clinical Research, Johns Hopkins University, Baltimore, MD. Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD.
Nina Rossa Haddad, Beita Badiei, Kaitlin L Williams, Luis A Garza
Department of Dermatology, Johns Hopkins University School of Medicine, Baltimore, USA. nhaddad4@jh.edu. Department of Dermatology, Johns Hopkins University School of Medicine, Baltimore, USA. Department of Cell Biology, Johns Hopkins University, Baltimore, USA. Department of Oncology, Johns Hopkins University, Baltimore, USA.
To Promote and Encourage the Prevention and Reversal of Disease Through Personal Implementation of Practical Lifestyle Measures by Providing Starch-Smart® Health Education!
